PUMPKIN-CRANBERRY BREAKFAST BAKE

Pumpkin-Cranberry Breakfast Bake image

I love trying new ways to use pumpkin. This bread pudding was a hit with my family for a weekend breakfast. -Megan Crandall, Gardnerville, Nevada

Provided by Taste of Home

Time 45m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

1 loaf (1 pound) brioche, cut into 1-in. cubes
1/2 cup dried cranberries
1/2 cup chopped walnuts, toasted
2 cups 2% milk
1 cup canned pumpkin
3/4 cup packed brown sugar
4 large eggs
1/2 teaspoon grated lemon zest
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
Maple syrup

Steps:

Place bread cubes in a greased 13x9-in. baking dish; sprinkle with cranberries and walnuts. Whisk together next 11 ingredients until blended; pour over bread. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until puffed and golden, and a knife inserted in the center comes out clean, 30-35 minutes. Let stand 5-10 minutes before serving. Serve with syrup.

Nutrition Facts : Calories 303 calories, Fat 12g fat (6g saturated fat), Cholesterol 101mg cholesterol, Sodium 230mg sodium, Carbohydrate 43g carbohydrate (26g sugars, Fiber 2g fiber), Protein 7g protein.